Hector PlayukHector Playuk is the newly appointed executive chef of Jack’s Restaurant & Bar located in the heart of Dupont Circle at 1527 17th Street, NW. His extensive culinary experience includes being the executive chef for the National Academy of Sciences in-house catering provider Sodexho, which is the leading provider of food and facilities management in the United States. Chef Playuk has also worked as executive chef in other notable Washington kitchens including 14K in the Hamilton Crowne Plaza Hotel; the Hilton Arlington Hotel; The Ritz Carlton Tysons Corner, as well as Café Milano. He began his culinary career in Buenos Aires; apprenticed under renowned Chef Gato Dumas at the Dumas Culinary School of Argentina, and graduated in 1992 from the esteemed Le Cordon Blue in Paris, France.
Hi, my name is Hector Playuk. Im the Executive Chef for Jacks Bar & Restaurant, in Washington, DC. Today were going to cook Filet Mignon Rossini Style.
I will show you how to pick and saut baby spinach to compliment the dish. I need four ounces of baby spinach pre-washed and you can find in any supermarket in your area. Also, I use mix of olive oil, garlic and shallots for the flavor. I use truffle oil, also you can find in any supermarket. I use a pinch of salt, pinch of pepper, this is the main ingredients to do the saut spinach to compliment the meal. Preheat the saut pan, very important if you use at home, try to use a nonstick saut pan and were going to cook spinach approximately for 2-3 minutes no more than that. Since the spinach is very tender and is a baby spinach, so you dont need more than 2-3 minutes to do the saut spinach, maybe less than that. Preheat the pan I use about 4 or 5 ounces saut spinach, pinch of salt, pinch of pepper, very simple. You got 1, 2, 3 steps, mix this very well, use a tong. I use baby spinach because there is no tips involved, very important to compliment the meal, you dont want to get all the tips inside. This is how you do the saut spinach to compliment the Filet Mignon Rossini Style.